Update on COVID-19 preparedness
Ingredients
- Cooked white or brown rice
- Tikka Masala Chicken (recipe below)
- Kachumbar Salad (recipe below)
- 2 Avocados, sliced
- Cilantro, for garnish
For the Tikka Masala Chicken
- 1 ½ pounds Crescent Foods Boneless Skinless Chicken Thigh
- ½ cup Greek yogurt
- 2 teaspoons garam masala, divided
- 1 small yellow onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1” piece of ginger, skin removed and roughly chopped
- ¼ cup cilantro stems, roughly chopped
- 1 teaspoon Kosher salt
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- 3 tablespoons unsalted butter
- 1 ½ cups canned tomato puree
- ¾ cup heavy cream
For the Kachumbar Salad
- 1 small white onion, finely chopped
- 2 plum tomatoes, chopped
- 1 cucumber, chopped
- ¼ cup finely chopped cilantro
- ½ lemon, juiced
- ½ teaspoon Kosher salt
- ½ teaspoon cumin
- ¼ teaspoon cayenne pepper
Method
For the Tikka Masala Chicken
- Mix together chicken thighs, greek yogurt, and 1 teaspoon of the garam masala in a small mixing bowl. Cover with plastic wrap and refrigerate, allowing it to marinate for at least 6 hours or up to overnight.
- In a food processor, combine yellow onion, garlic, ginger, cilantro stems, Kosher salt, turmeric, cayenne pepper, and the remaining 1 teaspoon of garam masala. Puree until smooth.
- Heat butter in a large skillet over medium heat. Add pureed spice mixture and cook for 2 minutes, stirring constantly. Turn up the heat to medium-high and add the marinated chicken. Cook until all pieces have turned white (they won’t really brown due to the yogurt marinade).
- Add tomato puree and heavy cream, season with Kosher salt. Lower heat to maintain a simmer and cook for about 15-20 minutes until it’s reached a sauce-like consistency and the chicken is cooked through.
For the Kachumbar Salad :
- Combine all ingredients in a small mixing bowl and let sit for at least 15 minutes before serving so flavors can meld.
- Divide rice among four bowls. Top with tikka masala chicken, a heaping spoonful of Kachumbar salad, and a few slices of avocado. Garnish with cilantro and serve immediately.
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